Easy to make

Fudgy Chocolate Truffles

Research suggests (as if we didn’t know already) Cacao/cocoa (and dark chocolate) has been shown to have a range of psychological effects, including enhanced arousal, cognitive function, and stimulation of feelings of wellbeing and euphoria!

Cacao and cocoa contain prebiotic goodness which the bacteria in your stomach gobble up and ferment into anti-inflammatory compounds.

Maria Moore from the American Chemical Society says “The good microbes, such as Bifidobacterium and lactic acid bacteria, feast on chocolate; When you eat dark chocolate, they grow and ferment it, producing compounds that are anti-inflammatory.”

Blitz the macadamias and cacao in a food processor until the nuts are ground.Then add the rest of the ingredients and blitz until we’ll combined.Roll into 1 tablespoon size balls, then coat the outside by rolling in either cacao/cocoa powder or toasted coconut flakes or leave nude.Alternatively flatten out the mixture in the base of a small baking paper-lined square cake tin, so that the mixture is about 2 cm thick. Cover and allow to cool in the fridge for afew hours or overnight. Take the mixture out of the fridge and using small cookie cutters, cut out heart or round shapes.Store the truffles in the fridge for up to a week, sealed in an airtight container. Or freeze.

The gorgeous dish in the photo is from Mud Australia.

Would you like to see me making these? Then take a look from my Youtube Channel below:

Simple to make and intensely chocolatey, these truffles are full of prebiotic goodness for your gut.